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Best Slow-Cooker Beef Tips

America, North: Southern

I originally got this recipe from a woman I worked with, and it quickly became a family favorite. My daughter, who is away at college, often requests this dish when she comes home. It's good old fashioned "comfort food" and makes the whole house smell good while it's cooking.


3-4 lb. beef roast, cut into stew-beef sized pieces
1 package dry onion soup mix
1 can cream of mushroom soup
1/2 soup can of water (up to a full can)
1 cup red wine (if it's not fit to drink, don't cook with it!)
salt & pepper to taste
small amount of flour and oil for browning beef
egg noodles (or rice)

[I often double this recipe for company and cook two pots full - the leftovers are delicious]


Lightly salt, pepper, and flour beef and brown in a small amount of oil. Place the beef in a slow-cooker (crock pot). Mix the other ingredients together and pour over the beef. Cook on Low for 8-10 hours. May want to add a little cornstarch dissolved in water at the end to thicken the gravy. Serve over egg noodles (or rice) with a salad and hot bread.

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